Ingredients
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tsp salt
2 (28 oz) cans whole tomatoes (one drained, one with juice)
2 Tbsp tomato paste
¼ cup red wine
1 tsp oregano
Pinch of red pepper flakes
2 lb large shrimp (shelled and deveined – defrosted if frozen)
Olive oil, salt, and pepper to coat shrimp (about 1 tsp of each)
3 oz feta cheese
Fresh dill – optional
Directions
Preheat oven to 400 degrees.
In a large skillet, heat 1 Tbsp olive oil over medium high heat.
Add onion, garlic and salt and sauté until softened – about 5 minutes.
Add tomatoes, tomato paste, wine, oregano, and pepper flakes stirring to combine thoroughly.
Put skillet in the oven and bake until thickened and bubbly, about 25 minutes.
In a small bowl, coat shrimp with olive oil, salt, and pepper.
Remove skillet from oven and stir in shrimp, making sure to get a little sauce on each one.
Top with crumbled feta and bake 10 -12 minutes until shrimp is pink.
Broil one minute if desired to brown cheese.
Top with dill and serve immediately.
Enjoy!